Le Baratin Review
This place has been around for more than 20 years, but that hasn't stopped it from recently becoming one of the most fashionable out-of-the-way bistros in Paris. The key to its success is the combination of inventive yet comforting cooking by Argentinean-born chef Raquel Carena and a lovingly selected list of organic and natural wines from small producers, courtesy of her partner Philippe Pinoteau. He might seem brusque at first, but show an interest and he opens up like a vintage wine. Chef Carena learned the art of making bouillons from none other than star Breton chef Olivier Roellinger, and uses them to bring out the best in any ingredient from fish to foie gras.